Strawberry Blueberry Freezer Jam

jar

Preserving Method: Freezing

Makes about 6 (8 oz) half-pint jars 

This simple berry jam tastes incredibly fresh, even in the middle of January!

Recipe excerpted from The All New Ball® Book of Canning and Preserving, published by Oxmoor House (2016).


You will need

  • 4 cups fresh blueberries
  • 4 cups halved fresh strawberries
  • 1-1/2 cups sugar
  • 5 Tbsp. Ball® Real- Fruit Instant Pectin

Directions

  1. Pulse blueberries in a food processor until finely chopped, stopping to scrape down sides as needed. Place in a medium bowl. Pulse strawberries in food processor until finely chopped, stopping to scrape down sides as needed.
  2. Add to blueberries in bowl. Stir in sugar; let stand 15 minutes. Gradually stir in pectin; stir 3 minutes. Let stand 5 minutes. Spoon into jars, leaving 1⁄2-inch headspace. Center lid on jars. Apply bands and adjust loosely. Once jam is frozen, adjust bands to fingertip-tight.
  3. Store in freezer up to 1 year. Thaw in refrigerator. Refrigerate after thawing and use within 3 weeks.